Fattoush

Method

First, prepare the dressing by whisking together pomegranate molasses, lemon juice, olive oil, crushed garlic, salt and pepper. Cut the pitta bread into bite-sized pieces, spread on a baking tray and toast in a 190°C oven for 8-10 minutes until golden and crispy. Whilst the bread toasts, roughly chop the romaine lettuce and place in a large bowl, then dice the tomatoes, cucumber and radishes, slice the spring onions, and finely chop the fresh herbs. Just before serving, combine all the vegetables and herbs in the bowl with the lettuce, pour over the dressing and toss gently to combine. Top with the warm toasted pitta pieces and sprinkle with sumac, then serve immediately whilst the bread still has some crispness.